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Chef's Table Sample Menus
What To Expect From Our Menus
Take a look at our sample menus. Get up close with 6 exceptional chefs over the course of the evening. Each chef will prepare and serve 14 plates x 6 courses.
Menu items are curated by each chef and are subject to their discretion and availability of ingredients and creative direction on the night.
Sample Menus
Alex Kimber
- Dippy Egg
- Nunwell Farm Confit Hen Egg, Wild Garlic, Brioche
- Hand Dived Scallop, Elderflower Pickled Mussels, Razor Clams, Sea Herbs, Potato & Gallybagger Espuma
Atul Kochhar
- Jhinga Til Tinka - Prawns with sesame & vermicelli
- Murg Bemisal - Chicken cakes with basil & ginger
- Aloo Kulcha - Stuffed potato bread topped with fig, Comte & blue cheese & hot spicy honey
- Shahi Tukra - Indian bread & butter pudding with chocolate texture
Ben Murphy
- Steamed Brill | Black Truffle | Chive
- Spring Vegetable Salad | Piedmont Hazelnuts | Bitter Leaves
- Iberico Presa |Carrot| Sauce Périgueux
- 30month Aged Comte | Gelee Vin Jaune |Pickled Walnut
Bryn Willams
- Mushroom brioche
- Leek terrine
- Confit egg yolk, mushroom, seaweed
- Great Orme lobster risotto
- 36 month aged parmesan, crispy chicken wing, pickled fennel
Glynn Purnell
- Pan de campo, Marmite and Honey Whipped butter
- Salad of Cornish crab, Apple, Celeriac, paprika Honey combe
- Salad of Celeriac, Apple compressed Celeriac, paprika Honey combe (VE)
- Loin of venison, sweet and sour parsnips, parsnip and vanilla puree
- Baby Parsnip, sweet and sour parsnips, parsnip and vanilla puree (VE)
- Cheese and pineapple, the Emotions of Soixante Dix
Marcus Wareing Academy
- Parkerhouse roll, cep butter
- Mushroom chawunmushi, asparagus salad, pickled enoki, kombu oil, truffle, mustard frills
- Guinea Fowl, morel and liver farce, poached lee, Waterloo cheese, pickled morels, chicken cream sauce, burnt leek oil
- Roasted cauliflower, grilled cauliflower shoots, caramelised cauliflower puree, poached leek, pickled morels, mushroom cream sauce, burnt leek oil (VE)
Mark Kempson
- Scorched Cornish Mackerel, Smoked Eel,Sweet Mustard and Golden beetroot
- Roast Loin of Fallow Deer, Smoked Beetroot, Ancient Grains and Venison Bone Marrow
- Brightwell Ash Tartlet, Pickled Walnut, Scorched Grumolo and Pear
- Choux au Craquelin, Yorkshire Rhubarb and Madagascan Vanilla Custard
Ollie Bridgewater
- Set Silken Tofu, Shitake, Black Garlic, Nasturtium (VE)
- Rolled Saddle of Lamb, Morrels, Peas, Wild Garlic
- Baron Bigod, Sesame, Truffle Honey
- Strawberry, Lavender, Earl Grey
Ollie Dabbous
- Beetroot shavings with blueberries & lemon verbena (V)
- Confit white asparagus, hazelnuts & wild garlic (VE)
- Glazed Iberico pork, toasted brassicas, savoury acorn praline, white miso
- Wigmore on toast, rosemary honey & black truffle
- Brown butter madeleines; Tahitian vanilla cream
Tom Booton
- Milk rolls & Butter with Onion broth, stuffed Roscoff, cheese custard
- Roasted lobster tail, carrot, N25 caviar (Roasted sand carrot, Jacqueline sauce, walnuts)
- Globe artichoke barigoule, truffle
- Baron Bigod, French toast, truffled London honey
- Rhubarb & custard trifle, gingerbread
Tom Kerridge
- Pollen Bakery Sourdough with Salted Cultured Butter (V)
- Butternut Squash Sausage Roll with Feta and Mustard Mayonnaise (VE)
- Devon Duck Breast & Cherry “Pie” with Duck Liver & Marmalade Sauce
- Butternut & Feta En Croute, Coffee Pastry, “Chickle” and Maple and Squash Sauce (VE)
- Colston Basset Stilton with Eccles Cake and TK Dingley Dell Honey
- Malted Nougat Delice with Cocoa, Ale & Smoked Toffee and Bobek Hop Ice Cream
Will Devlin
- Wholegrain Sourdough and Cultured Butter
- Potato, Wild Garlic, Baron Bigod
- Chalk Stream Trout, Bergamot, Apple
- Pork, Cabbage, Plum
Guest Dietaries and Allergies
Please ensure that you have logged into your My Account to submit the names and allergy information of your guests, this will ensure we can provide the best guest experience on the day of your event.
By submitting this information, you confirm that you have your guests’ consent to share their allergy information. The submitted information will be passed onto our catering partners, however where an allergy has been indicated for any guest, or where there is a change to the submitted information, guests must discuss their allergies with a member of the catering team on the day to ensure proactive communication and a clear understanding of your requirements.
By submitting this information, you confirm that you have your guests’ consent to share their allergy information. The submitted information will be passed onto our catering partners, however where an allergy has been indicated for any guest, or where there is a change to the submitted information, guests must discuss their allergies with a member of the catering team on the day to ensure proactive communication and a clear understanding of your requirements.